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Flavorful BBQ Pulled Pork Sliders Recipe with Easy Tangy Coleslaw

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Tender slow-cooked pulled pork sliders paired with a tangy, crunchy coleslaw create a perfect balance of smoky, sweet, and zesty flavors. This recipe is ideal for casual gatherings and busy weekends.

Ingredients

Scale
  • 3–4 lbs pork shoulder (also called pork butt), trimmed of excess fat
  • 1 tbsp olive oil or vegetable oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 3 cups shredded green cabbage (about half a small head)
  • 1 cup shredded carrot (about 2 medium carrots)
  • 1/4 cup mayonnaise (or light mayo or Greek yogurt for a healthier option)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and black pepper, to taste
  • Optional: 1 tsp celery seeds
  • 12 slider buns (soft and slightly sweet work best)
  • Pickles or sliced jalapeños (optional for garnish)

Instructions

  1. Trim any large chunks of fat off the pork shoulder. Rub it all over with olive oil, then season generously with smoked paprika, garlic powder, onion powder, salt, and pepper. Let it sit for about 15 minutes at room temperature.
  2. Place the pork shoulder in your slow cooker. Cover and cook on low for 4 to 5 hours, or until the pork is tender enough to shred easily with forks.
  3. While the pork cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and pepper in a bowl. Taste and adjust seasoning if needed.
  4. In a large bowl, mix shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, pepper, and celery seeds (if using). Pour the dressing over the veggies and toss well. Refrigerate until ready to serve.
  5. When the pork is done, transfer it to a large bowl. Use two forks or meat claws to shred the meat into bite-sized pieces. Pour the BBQ sauce over and toss gently to coat every shred.
  6. Slice the slider buns in half. Pile the sauced pulled pork generously on the bottom halves, then add a scoop of the tangy coleslaw on top. Add pickles or jalapeños if desired. Cap with the top bun and serve immediately.

Notes

For extra texture, toast the slider buns lightly before assembling to prevent sogginess. You can cook the pork in the oven at 300°F for 3-4 hours if you don’t have a slow cooker. Dress the coleslaw just before serving to keep it crisp. BBQ sauce can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: BBQ pulled pork, sliders, coleslaw, slow cooker, barbecue, party food, easy recipe, tangy coleslaw

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